food

2B Mindset + French Toast with Eggs

So if you follow me over on Instagram you may know that I’ve been obsessed with the 2B Mindset and just finished Barre Blend (losing 6.2 lbs of holiday weight!) And am mid 21 Day Fix currently. I had been doing Barre Blend (people were asking what I was doing and saying I looked great 😊 more on that in another post!) and was about halfway through when I realized my nutrition was a hot mess. Yes I cook healthy, yes I eat healthy for the most part, but I never plan anything. I can lesson plan pole classes for days but can I sit down for 20 minutes a week to figure out what to make for lunches/ dinner and how many of them I’ll need with my work schedule? Of course not.

I like structure and planning (you know this if you’ve ever worked at a studio with me or taken my classes haha) but usually I will just be like “what am I having for dinner tonight? Crap I don’t have that one thing. What else?” So I decided that now I’m going to sit down on Sunday after skating class and see how many meals I’ll need for the week and take late night work friendly snacks as my schedule is going to be drastically changing in the next few weeks. The 2B mindset makes sense to me because I don’t want to spend time measuring and counting everything I put in my mouth. The principals are easy: 1.) Water first 2.) Veggies most. It can’t get ANY easier. Plating meals is also easier than ever, with carbs to fuel your day at breakfast and lunch, and veggies/ protein at night when your winding down (unless you work 9pm-5am like me) but I’m still going to stick with it.

As a part of me coming up with simple meal planning, I’m going to be making snd designing a super simple and easy to follow PDF that not only will make my life easier to plan things but hopefully your lives too. As a single person who lives alone and cooks for one, I don’t need to buy as much food as most people feeding partners and families. This will be coming up soon! But for now, we have one of my favorite 2B Mindset breakfasts, French Toast and Eggs!

Ok so I can’t believe al the times I’ve beautifully plated this that these are the only sad little pictures I have, but the recipe is easy and quick. When I was a kid or wanted French Toast any other time, my old way of thinking was….whole plate of toast! Now I think, why not used the extra egg to scramble and only have 2 slices?

You will need:

Frying pans: A regular one and a square one

Nonstick cooking spray

Low calorie or gluten free bread (that I need now 😣)

1 egg

1/2 C egg whites

Sugar free syrup

How to Make:

1. Put 2 sixes of bread in the toaster on low

2. While the bread is toasting, mix the egg with egg white in a good size bowl. Put the skillets on medium heat and spray both with cooking spray.

3. When bread is done toasting (I do this so it doesn’t get soggy, great tip from Mom!) drop it in the egg mix, then onto the flat square pan. Do this with both toasts.

4. Use a spoon and spoon out some egg mix and put in the center of the toasts! Another Mom secret for fluffy French Toast!

5. Remaining mixture goes into the other skillet (I usually use a smaller one) and scramble as it cooks.

6. After a few minutes check the toasts to see if it’s golden brown on one side and flip! This is where you will see it puff up if you added the extra egg!

7. Plate and serve! Add sat and pepper to eggs if desired, and add some sugar free syrup to toast.

Sorry for my lack of photos here, I thought I’d already shot the steps but I guess I didn’t! Good thing I make this several times a week!

Enjoy!

food

No Fry Eggplant Parmesan

Serving size: 1.5 slices, 273 Cal, 16.6 Carbs, 14.9 Fat, 17.5 Protein

So I had this good size eggplant in my fridge for a few days and had been trying to figure out what to do with it. I have never made Eggplant Parmesan and went looking up recipes. However I wasn’t a fan of everything calling for frying in breadcrumbs, not very healthy! So I took a chance and altered some things and got rid of frying and breadcrumbs and baked it instead. However if you have access to a grill, you can also grill it for a few minutes on each side instead! It was delicious!

Ingredients:

• 1 medium size eggplant

• Olive oil cooking spray

• Sea salt

• Marinara sauce

• Parsley

• 15 Oz Ricotta cheese

• 1/2 Cup Mozzarella cheese

• 1/2 C Parmesan Cheese

• 1 egg

How to Make:

1. Heat the oven to 450. Spray a baking sheet with cooking spray. Slice eggplant the short way into slices that are about 1/2inch wide so you have a bunch of round pieces. Lay them on the baking sheet, sprinkle with sea salt. Put them in the oven for 10 minutes, flip, then bake for another 10 minutes. You can grill them too, just keep an eye on them and cook them for only a few minutes on each side! You want them to be golden brown on each side.

2. While the eggplant is cooking, mix the ricotta cheese, parsley, egg, and parmesan cheese in a bowl together.

3. Spray a baking pan with cooking spray and lay down a thin layer of marinara sauce.

4. Remove the eggplant (careful, use an oven mitt! It’s hot!) and lay a couple slices on top of the sauce in the pan. Spoon a blob of the cheese mixture on top of the eggplant, add some sauce on top and a sprinkle of mozzarella cheese.

5. Then lay another slice of eggplant on top, and repeat with cheese mixture, sauce, and mozzarella. This should use up all the eggplant slices, if not add another layer.

6. Cover with foil and bake at 400° for 30 minutes.

7. Remove foil, and bake for another 5-10 minutes.

8. Remove and let cool for a few minutes so it’s not piping hot.

9. Top with some springs of parsley and serve! I like to put some red potatoes or asparagus on the side!

10. Enjoy!

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fitness, food

Easy and Healthy Breakfast With Macros and Fitness Challenge thoughts!

Calories: 347, Carbs: 27g, Fat: 20g, Protein: 16g

So I bought this food scale for a fitness challenge I’m doing (ok more like drinking wine every night and failing lol) and haven’t really used it because I’m lazy and it kind of seems obsessive. But it is good for tracking in My Fitness Pal because guessing you only ate 60 calories of avocado when indeed you ate 160 calories of avocado is no bueno. So this breakfast was measured! Anyway, I’ll put more thought on my fitness challenge at the bottom because I know you’re here for the food!

Eggs, Avocado Toast and Stawbs

Ingredients:

2 eggs

1/2 avocado (mine was 66 grams)

Slice of bread (I used the 45 calorie bread from Pepperidge Farm)

Strawberries (mine were 120 grams)

Chopped green onion

Everything But The Bagel Seasoning

How to Make:

Ok so this isn’t rocket science but here it is:

1. Fry eggs (or scramble them…whatever!) Use non stick spray/ pan!

2. Cut the avocado (save the other half!) mash it up and chop some green onion into it. Stick toast in the toaster.

3. Make sure your eggs aren’t burning. It’s probably a good time to flip them if you’re just frying them like me!

4. Scoop the avocado onto the toast and sprinkle with EBTB seasoning. Cut the tops off the strawberries and add them to the plate.

5. Eggs are done! Add them to the plate!

6. Have some coffee in a sarcastic mug (I loveeeeee Hocus Pocus…doesn’t matter that it’s summer!)

7. Enjoy!

I’m telling you, it’s the bomb.com…get you some!!!

And the awesome mug!

Your girl doesn’t get her nails done. Nope. Too lazy. Don’t have time!

The Fitness Challenge! (And what I change in it because I’m a rebel!)

Ok so I signed up for this fun Get Fit in 6 challenge with one of my favorite fitness gals Nicole Ferrier! It’s been super fun but I’ve gone off track a LOT with eating and tracking macros. I haven’t missed a workout though and definitely see muscle changes but the scale hasn’t really moved (I’m looking at you wine….) The main reason I wanted to do this is because she calculates macros, cardio and calories for you based on your goals, and I’ve always wanted to have my macros done. Even though I will soon be qualified to do this on my own (yay nutrition and CPT classes!) I’ve literally just had 1400 calories plugged into MFP for years with high protein low fat guesstimates. Well rude awakening to me…I wasn’t coming CLOSE to what I need for protein (it’s super hard to hit) most days and eating way to many carbs. Carbs are GOOD and essential…just don’t eat 200g of them and like 60g of protein! Oops. Ok I’m learning I never said I was a pro (yet). Anyway, I will do another post and probably a video of some of my workouts because besides the fact that my cardio was pretty much eliminated (she wanted me to walk 4x a week for 20 min) when I Peloton for 30-45 min a day, walk 5 miles with my bestie daily, and am a “runner” I have to say I disregarded the cardio recommendation (I know, I’m awful, I just shouldn’t do challenges because I clearly can’t follow directions!) and kept doing my cardio how I wanted. As much as I hate running, I always feel good after doing it. This morning I woke up having major anxiety over my failing job search since all of my industries have been eliminated because of the thing going on, and I have to find a way to make an actual living (not minimum wage, I can’t survive on that)! I’m hoping I can get through my CPT class and exam in good time because there are a lot of training jobs in my area. Anyway, I don’t want to get all Emo on you guys! I will have some workout and stretching posts coming soon so be on the lookout for those! I’m also going to be doing more on my You Tube channel (it’s so lame right now, I promise it’s going to get better) so check that out too:

https://www.youtube.com/channel/UC02q_1SkOelsHJYQS1-O51Q

*insert tag line I haven’t come up with yet here*

food

A Full Day of Eating!

I posted this picture on Instagram stories yesterday and so many of you asked me for recipes so here they are!

Breakfast: Protein Pancakes

Macros 
Calories: 352
Protein: 27g
Fat: 5g
Carbs: 49g

Ingredients:
1 Scoop of vanilla or cinnamon protein powder (I use 1 Up Nutrition)
1/2 of a banana
1/4 cup coconut or chickpea flour
1 TSP baking powder
1/2 C unsweetened almond milk

Sugar free maple syrup
Blueberries
Strawberries

How to Make!

  1. Combine ingredients except for berries and syrup in a blender.
  2. Spray a griddle or griddle pan (or really any flat pan you have!) with a nonstick olive oil based spray.
  3. Pour batter onto griddle into pancake shapes (you can get creative here)!
  4. *Optional* I like to poke my blueberries into the pancakes right after I pour them and then use my finger to coat them with batter so they don’t bubble out as much! A trick my Mom taught me!
  5. Cook until you start to see them golden brown (I check them after a few minutes)
  6. Flip! Cook until golden brown on the other side.
  7. Plate, add strawberries and extra blueberries, add maple syrup.
  8. ENJOY!

Lunch: Eggplant Primavera

Ingredients:

1 large chicken breast, cubed
1/2 Eggplant, cubed
1 Cup of broccoli florets
½ a white or red onion, sliced
1 large red bell pepper, sliced
1/2 Cup of pasta sauce
¼ Cup parmesan cheese
Sprinkle of pink sea salt
Sprinkle of pepper
2 tablespoons olive oil

How to Make:

  1. Cut up chicken breast and heat some oil in a skillet. Place chicken in the skillet to cook on medium, flipping after about 6 minutes.
  2. Add oil to another skillet and add in chopped up veggies. Stir them around every few minutes until cooked.
  3. Warm pasta sauce in the microwave.
  4. When veggies are cooked, place them on a plate, topping them with the chicken, pasta sauce and Parmesan cheese.
  5. Enjoy!

Dinner: Salmon and a Large Salad

Ingredients:

4 oz of Salmon
Curley Parsley
Pink Sea Salt
Pepper
Lemon Juice
1 Tablespoon Olive Oil

Spring Mix
1 C Cucumber
1 C Grape Tomato’s (or any tomato’s I just prefer these!)
Feta Cheese
Basil Leaves
Sliced Almonds
Your favorite light dressing

How to Make:

  1. In a pan, drop in 1 Tablespoon of olive oil and let it warm up so it spreads around. Once it is a little warm, shake the pan around so it is coated.
  2. Place the salmon in the skillet with the skin on, but place it flesh side down so all you see is the back of the skin.
  3. While the salmon is cooking, combine the salad ingredients on a plate and drizzle with dressin.
  4. After 5-10 minutes (depending on how hot your stove is) flip the salmon so it cooks skin side down for a few extra minutes until cooked through. You know it is cooked when it flakes easily with a fork. Season with sea salt, pepper, and parsley.
  5. Add salmon to the plate with salad.
  6. Enjoy!

Dessert: Protein Mug Cake!

I’m OBSESSED with these lately! Omg! So good!

Ingredients:

1 scoop protein powder (I used 1 Up Nutrition Cinnamon French Toast)
1/2 teaspoon baking powder
1 teaspoon coconut or chickpea flour
2 tablespoons almond milk
2 tablespoons egg whites
1/2 teaspoon vanilla extract
Dark chocolate chips (who am I to tell you how many…)
Sugar free maple syrup

How to Make:

  1. Combine dry ingredients.
  2. Add in wet ingredients
  3. Throw some chocolate chips in there so they get all gooey
  4. Cook for 1 min in the microwave
  5. Add more chocolate chips
  6. Drizzle with sugar free maple syrup
  7. Enjoy the most bomb thing you will have eaten today!
Peanut butter as a topping is another option!

My snacks for the day:

Morning snack: Pina Colada Protein shake- 1 Scoop of 1 Up Nutrition Coconut Ice cream protein powder, 1 can of pineapple juice (or some slices of fresh pineapple!), 1/4 C of almond milk, and a handful of ice in the blender. So tropical!

Afternoon Snack: Dannon Protein Yogurt and an Apple.

I was pretty darn close to hitting my macros this day! I also drank 130 ml of water!

I’m not affiliated with 1 Up Nutrition, it’s just the protein and supplements I’ve been using for YEARS. *Sponsor me pleaseeee LOL*